Spicy Ethiopian Lentil Stew
A warming one-pot stew of berbere-spiced red lentils, potatoes and spinach finished with a bright touch of lemon.
15m prep · 40m cook · 4 servingsGluten-Free
Ingredients
- 1 ½ tbsp Olive Oil
- 1 whole Yellow Onion
- 2 cloves Garlic
- 1 tsp Fresh Ginger
- 2 tsp Berbere Spice Blend
- ¼ tsp Cayenne Pepper
- 2 ¾ cups Vegetable Broth
- 1 cup Dried Split Red Lentils
- 2 whole Red Potatoes
- 1 can (14.5 oz) Diced Tomatoes
- 2 cups Baby Spinach
- 1 tsp Salt
- ¼ tsp Black Pepper
- 1 tbsp Lemon Juice
Instructions
Estimated nutrition (per serving)
Calories325 kcal
Protein16g
Carbs53g
Fat6g
Fiber6g
Sodium1360mg
Sugar5g